Thursday, March 08, 2012

French Toast is one of those things I love, but rarely make. I can go into all kinds of reasons, but it really boils down to not being able to figure out how all of us can sit down and eat together. When the food is still hot.

A few years back, my friend Kathy (the kids call her Sass) gave me a recipe for French Toast Soufflé. It’s a great solution to the hot food problem. And every time I’ve made it, it’s been a hit. When I made it again this week, it didn’t disappoint.

Remember that not-so-fabulous bread I made? I knew when it turned out kind of “meh” that it would be perfect for this recipe. (I’m trying that bread recipe again today, FYI.)

But you don’t have to make some not-so-fabulous bread to have French Toast Soufflé. You don’t even have to have French bread. A loaf of Texas Toast works great!

To bake, remove bread mixture from refrigerator, let stand on counter for 30 min before baking. Cover with foil and bake at 375 degrees for 50 min or until set. Remove foil for the last 15 minutes of baking. Sprinkle with powdered sugar and serve with hot maple syrup.

*I have split into two pans and served one, frozen the other (before baking). Another way to add to your freezer meal stash!